Glazed Lemon Loaf *THM FP* Low Fat, Low Carb, Gluten Free
I have been working on a lemon bread recipe for several months. I had almost given up, but decided to start all over after my pound cake turned out so good! The version I was working on was an E. Not only does this lemon bread taste better than any E version I attempted, it's a fuel pull! You can have it in any setting, or all by itself for a light, but delicious FP snack! Sometimes I like to have this topped with strawberries and Fat Free Reddi Wip. That makes an amazing treat!
A note on lemon extract: Make sure your lemon extract is fresh. I now keep mine in the refrigerator. It seems like extracts last forever, but that is not the case with lemon extract! I have had some expensive baked goods ruined by lemon extract that went bad.
For this recipe you will need:
3/4 cup THM Baking Blend
2 Tbsp. Oat Fiber, not Oat Flour (I use THM brand)
1 egg, plus 2/3 cup egg whites
7 Tbsp. low fat cottage cheese
4 Tbsp. no sugar added applesauce
1 Tbsp. (not tsp.) Baking Powder
1/4 tsp. mineral salt
1/2 cup plus 2 Tbsp. THM Gentle Sweet (or equivalent sweetener)
1/4 tsp. butter extract
1 and 1/2 tsp. lemon extract
1/2 tsp. cream cheese flavoring (I get this MUCH cheaper at our local Menards)
Natural yellow food coloring, optional (this is what I get, also cheaper at Menards)
1 wedge Light Laughing Cow Cheese (original flavor)
2 Tbsp. THM Gentle Sweet
1/2 tsp. vanilla
1 Tbsp. unsweetened almond or cashew milk
Preheat oven to 350 degrees. Beat applesauce and Gentle Sweet together, then add the egg and egg whites. Beat well. Next, add all of the extracts/ flavorings and cottage cheese. Then add all of the dry ingredients until well combined. Add a few drops of yellow food coloring, optional. Pour into either a silicone bread pan or a well greased bread pan.*
Bake at 350 degrees for 38-42 minutes. Test with a toothpick to make sure it is done. Let cool 5-10 minutes before taking out of pan. Once cooled, top with glaze. Store in refrigerator.
To make glaze, warm up Light Laughing Cow Cheese, and mix together with the rest of the ingredients. I like to use a small personal blender to do this.
*I have tried this several times with both a silicone bread pan and a glass bread pan. I have had MUCH better results with the silicone bread pan. This is the bread pan I have. I bought it after seeing several people in the THM Facebook group suggesting it for the No Carb Easy Bread.
**Another note: Do not try this bread too soon after baking or it will have an eggy taste, and you will be disappointed. After it is completely cooled, the eggy taste goes away!
*** I consider 2 pieces to be a serving.